A peaceful spot in the village

Last year when I moved to South Yorkshire I was under the impression that I was moving to a small town. It wasn't until people started asking me how I liked it in the village that I realised that I was living in one. I guess in my mind a village is a place that has a few brick houses, narrow cobblestone streets and an old post office with a vintage bicycle by the entrance.

This beautiful spot by the church in Auckley is probably one of few that has that village-feel to it, if one excludes the sound of traffic coming from the main street. The church is called St. Saviour and since I'm not a churchgoer I have never been inside it. I didn't notice the bench until I was walking with my son on a gorgeous spring day and saw the tree in bloom. The spot was like a magnet pulling us across the street; it looked so peaceful. Then we spotted the engraved plaque under the tree, which somehow made it more special.

Sometimes I feel like an eighty-year old when I talk about the weather on the blog but it feels as if summer has already arrived! We were in London on Tuesday and the city was bursting with life; people in shorts or skirts in the sun; all outdoor tables at cafés and restaurants occupied and everyone looking happy. We ended our day in the Chelsea district and enjoyed good (raw) food and coffee at Startisans, a pop-up café with street food on the Duke of York Square. I could have sat there until the evening enjoying the scenery and people watching.

Have a wonderful weekend!

Spring blossoms 2015

I am head over heels in love with this spring. In love! With every year I turn more and more into a spring person; nature continues to stun me this time of year. I snapped these cherry and magnolia blossoms yesterday in the gardens of Walkers Nurseries garden centre. Luckily, they are everywhere these days, everywhere! Sometimes I wish there were a spring-glue so one could enjoy these blossoms a little longer. The good news is that after the spring blossom season comes the season of the peonies - another thing to look forward to.

Cloudy Day in South Yorkshire | Bread buns

Today is Shrove Tuesday, or Pancake Day, in the UK and some other countries. The sun is out, the birds are singing, and the day is filled with promises, at least one: I have promised to make pancakes. Yesterday, however, we had clouds. My son and I went for a walk in the grey weather before heading back home to bake bread buns with sesame seeds. There is no song called Cloudy Day in South Yorkshire but the song Rainy Night in Georgia was constantly playing in my head and I started thinking about the lyrics:

I feel like it's rainin' all over the world,
How many times I wondered, It still comes out the same
No matter how you look at it or think of it,
It's life and you just got to play the game…

~ • ~

It's life and you just got to play the game ... that's a good line.

Yesterday in Iceland was bolludagur, 'Bun Day' or 'Cream Puff Day'. It's an old tradition and in most homes the day starts with the children spanking their parents with a stick that has crepe paper glued to it. The population of Iceland is about three hundred and thirty thousand (pause for laughter or astonishment) and according to the news over million buns are baked and devoured. They usually have a chocolate glaze and are filled with jam and whipped cream. I still remember the Sundays when my mother was busy in the kitchen preparing for the day, which is on a Monday, and I remember my lunchbox filled with buns.

Yesterday, very untrue to Icelandic tradition, I made bread buns. I wasn't in the mood for the cream puffs and the kids didn't complain. Come to think of it, I haven't baked the traditional ones in a long time. The last time may have been in Denmark in 2010! I guess it's a tradition I haven't held on to.

I seldom use yeast so I find it interesting that lately I have been baking these bread buns frequently. All that kneading must be grounding. Well, I do have a long-standing love affair with sesame seeds.

Speaking of sesame seeds, I just read that there is a new cookbook coming out: Sesame & Spice: Baking from the East End to the Middle East by Anne Shooter. The words sesame and baking caught my attention. I have no idea about the recipes in it, whether they are all sugary or leaning towards healthy, but the cover looks good. It's time to start the pancake making but first I wanted to share the bread buns recipe.

Those of you who have been following my blog are used to recipes with spelt flour. I like mixing white with wholegrain spelt flour when making bread or buns. These days, however, it seems to be hard to come across the white one, at least in this area of the UK. To make these buns I simply use organic plain flour or bread flour. Instead of warming the milk, which is common when baking with yeast, I boil the water and mix it with the milk and honey. Sesame seeds are a good source of calcium, magnesium, and iron; in my opinion, you should eat some every day. We love these buns with hard-boiled eggs and cucumber, or home-made pesto.

BREAD BUNS WITH SESAME SEEDS

450 g organic plain flour or bread flour
2 teaspoons fast-active dry yeast
1 teaspoon fine sea/Himalayan salt
2 tablespoons sesame seeds
125 ml milk (½ cup)
100 ml boiled water
½ tablespoon organic honey
1 tablespoon vegetable oil
topping: 1 egg white or milk and sesame seeds

In a large bowl, mix together the flour, yeast, salt and sesame seeds with a wooden spoon.

In a smaller bowl gently stir the milk, boiled water and honey. Let it sit for 1-2 minutes. Add the oil to the mix before slowly pouring it into the larger bowl while stirring gently.

First mix the dough with the spoon, then knead well with your hands on a floured surface for 5-10 minutes. Return the dough to the bowl and cover it with clean, damp tea towel. Set aside for 1½-2 hours in a warm place, or until doubled in size.

Divide the dough into 8 parts and roll into balls. Place them on a baking tray lined with baking parchment and flatten each slightly with the palm of your hand. Brush each one with egg white or milk and sprinkle sesame seeds on top. Bake at 200°C/400°F (180°C fan oven) for 12-14 minutes.

Uppskrift á íslensku

Bread buns with sesame seeds ready for the oven